Six compelling arguments for choosing the right wine
Does pasta make you lean towards red and ricotta towards white? Here’s why you can’t go wrong with either:
Pasta with ricotta is a classic Italian dish This fresh whey cheese is a popular filling in ravioli, tortelloni and agnolotti alike. At Cantinetta Antinori, we use it in our homemade cappellacci di ricotta which we prepare by hand every day.
The filling is rounded off with fresh marjoram and finely grated Parmigiano, and the paper-thin pockets are served with melted butter and more of the same herb and cheese on the side. This set of ingredients pairs equally well with red and white wine.
Why white wine works well
- The milkiness of ricotta cheese harmonises beautifully with the more delicate notes of a white wine,
- and melted butter loves a smooth white.
- The acidity of the wine cuts through the richness of the butter and Parmesan, if that is what you’re after.
Our white wine suggestion:
An aromatic Verdicchio from the Marche region or a full-bodied Fiano di Avellino from Campania.
Why red wine works well
- The herby aromas of the filling marry wonderfully with the savour of Italian vini rossi.
- Parmesan cheese adds a touch of earthiness which harmonises perfectly with the tannins in the red wine.
- Like good bread, well-made pasta is the perfect accompaniment to any red wine.
Our red wine suggestion:
A smooth, well-rounded Tuscan, such as a Chianti classico, never fails!
«For cappellacci di ricotta, consider pairing with either an aromatic white or one of two full-bodied reds.»
Francesco Campanile
Regional Manager/Key Account Manager Zurich
The delicate one
«This white wine is fresh and fruity, making it the perfect pairing for cappellacci di ricotta.”
The classic
«Notes of cherry and blackberry make this spicy Chianti classico from Antinori a captivating choice.»
The complex one
«A complex and multi-faceted wine with elegant toasted notes and hints of sweet dark berries. Silky smooth!”
Validate your login